Place the seasoned flour in a plastic bag with spices and herbs, add the veal, shake until they are well coated. Set aside.

In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown, add more butter or oil if too dry. Remove to a baking dish.
Fry the Veal in the skillet one minute per side. Place in the dish with the mushrooms.
Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
Add the chicken broth and tomato paste cook until the sauce has reduced and thickened.
Stir in the cream and return the mushroom and veal to the pan to reheat.

Serve over cooked pasta of choice with more grating cheese sprinkle with parsley and serve.

Note: For those of you that won't eat Veal substitute Chicken or even Turkey medallion's.

Wow, this recipe looks terrific. Only problem, veal is never available around here. I know you can substitute chicken or turkey but it is not the same. But it is better than nothing. Lovely post, Thank You.

I have ordered veal scallopine several times at restaurants, but have always viewed this as difficult to make. However, your recipe has proved that to be a myth. Thanks for sharing a more simplified version of this great italian dish.

This is the time of the year when this one hits the spot, so I had to make a special repost to remind everyone of this great refres...

About Me

My blog was created in 2009. When I first started blogging my main inspiration was keeping Mom's memory alive through her recipes she left behind. Cooking those recipes keeps her with us. My two grown sons and family members now have all the family traditional recipes in one place. This blog is dedicated to the memory ofMargaret Ann Fanelli Colenzo.